6:00: Happy hour and mingling6:45: Four tables will be seated with each table having political diversity (pro-Trump conservatives, other-than-Trump conservatives, pro-Clinton liberals, other-than-Clinton liberals).6:45 Intros and ground rules, followed by questions to consider (placed on each table). 7:15: Family style meal (including dessert).8:30: Discussion opens up to the entire event popcorn style, moderated by both hosts.

If you’re not emotionally ready to engage in civil discourse, we kindly ask you not to join this dinner and give that spot to someone who is.

We will strive to break even with costs at this one and donate our time. To simplify, we will hire a chef. We don’t want food, drink or logistics to interfere with our focus, which is discussion.

If this cost is a financial stretch, but you want to attend, please message us. We’re hoping some of you who can afford it, will consider generously subsidizing costs, so those who have need can attend at a reduced rate. If you can give a little extra, please also message us.

GROUND RULES:

No personal attacks. If you descend into name calling or a shouting match, we will ask you to leave.

Listening is the goal, less talk and more ears. Each of us holds dear values and causes, the importance of family, smaller or bigger government, approaches to environmental stewardship and using natural resources, regulation or de-regulation of industries; you are welcome to share these, but tonight, these are secondary to listening. We expect many of us will sit with discomfort to gain the unforeseen gifts we may enjoy through this dialogue.

Humor is great! Don’t forget levity.

The goal is not to convince the other person, but to understand the other person.

Everyone must be safe and feel that. This means no yelling, though your passion and sincerity are welcome. We ask that you stay aware of tone and be respectful of those on the other side. If the conversation is too much or too intense, that is fine and you are welcome to step away to “the lounge” or even leave the event. There’s no problem with either of those choices. We will not allow shouting matches.

When purchasing your tickets, please be honest about your political beliefs. This dinner is built around all voices being heard in a balanced way. If you love this idea, but there are no more spots for your "team," please stay tuned and we'll consider putting together future Dinners for Understanding.

OUR CHEF:

Executive Chef Elizabeth Binder was born and raised in South Africa, inspired by her fisherman father and great entertaining grandmother, she attended the internationally recognized Christina Martin School of Food and Wine in her hometown of Durban.

In 1995, Elizabeth packed her bags to embark on a career that would take her around the world. Her first stop was the UK where she worked for Sir Terrence Conran’s, Del Ponte and at Clarke’s, owned by Alice Waters’ protege Sally Clarke. Subsequent travels took her to the French Alps and Sydney, Australia – further deepening her knowledge of cuisine and international kitchens.

While in Sydney, Australia she spent time in the kitchens of Niel Perry’s, Rockpool and Dietmar Sawyer’s, Forty One Restaurant before taking over as executive chef of Plissee, a popular restaurant / cafe in the rag trade district of Surry Hills.

Seeking her next culinary adventure, she headed to the United States where she fell in love with San Francisco. Her work in San Francisco has seen her be part of the amazing and talented Traci des Jardin’s team at Jardiniere. Working along side and under other incredible chefs like, Douglas Keane (Cyrus Restaurant), Richard Reddington (Redd), Tamalpais Roth-MacCormick (Bunches & Bunches LTD) and Loretta Kellar (Bizou / Coco 500), with cooking stints at both The French Laundry and Chez Panisse.

In 2006, after the birth of her first child, Elizabeth met business partner, Christopher Losa. The two worked hand-in-hand to open the Italian-inspired Bar Bambino, which in six short years became one of the most recognized and awarded restaurants in San Francisco’s Mission District. At Bar Bambino, she was able to realize her concept of rustically elegant cuisine and combine finesse with respect for local, fresh, and extraordinary ingredients.

Elizabeth competed on Top Chef: Seattle, the tenth season of the Emmy and James Beard Award-winning series. She is currently the Chef / Owner of successful Hand-Crafted Catering, a boutique food and wine-paired event company based in Napa, where she resides with her chef husband and two children.